Ingredients by

Cinnamon (whole and ground)

Key facts

Cinnamon is native to Sri Lanka, which supplies 90% of the world's production; it is used in both sweet and savoury dishes across the world and even in tea and other drinks; cinnamon sticks are produced by taking shoots that form from the tree's roots, then discarding the outer bark and leaving the inner bark to dry out.

This is a popular spice that comes from the inner bark of a tree belonging to the laurel family. When whole, its design is exquisite: reddish-brown, brittle-layered curls that are hollow inside. Ground, it is used in home-baked puddings and desserts, and whole in fruit compôtes, mulled wines and curries. In Greek cooking a little cinnamon finds its way into savoury dishes, such as moussaka. There is something evocative in the smell of home baking when cinnamon is involved, as it reminds me of small bakery shops from when I was a child.

This inexpensive dish is a version of the famous Greek dolmades or stuffed vine leaves, given an English twist with minced beef but also true to the Mediterranean with the inclusion of cinnamon, marjoram and rice.

These are so good we reckon you won't want to restrict them to Easter eating: moreishly spicy, packed with dried fruit and with a freshness, softness and flavour that puts bought hot cross buns in the shade every time.

Eat these hot or cold: with plenty of Mediterranean flavours - cinnamon, pine nuts, thyme - these wonderful summery stuffed tomatoes are a good way of using up a glut from the garden and will please vegetarians no end.

You can now buy vine leaves in supermarkets, so this easy vegetarian recipe just got even easier! It will take you to the Greek islands in seconds, filled as it is with all those flavours of the eastern Mediterranean.